Creamy Garlic Chicken (Printable)

Tender chicken in rich, creamy garlic sauce ready in 35 minutes.

# Ingredient List:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)

→ Vegetables

02 - 5 large garlic cloves, minced
03 - 1 small onion, finely chopped
04 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Spices & Seasonings

05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
07 - 1 teaspoon Italian seasoning (or mixed dried herbs)

→ Dairy

08 - 2 tablespoons butter
09 - ¾ cup heavy cream
10 - ½ cup grated Parmesan cheese (about 2 oz)

→ Miscellaneous

11 - 2 tablespoons olive oil
12 - ½ cup low-sodium chicken broth

# How to Make:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and Italian seasoning, pressing the spices into the meat to adhere.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and cook for 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer chicken to a plate and tent with foil.
03 - Reduce heat to medium. Add chopped onion and minced garlic to the same skillet. Sauté for 2–3 minutes, stirring frequently, until fragrant and translucent but not browned.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream and grated Parmesan cheese. Whisk continuously until cheese melts and sauce is smooth. Simmer gently for 2–3 minutes until slightly thickened and coats the back of a spoon.
06 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for 3–5 minutes until chicken is heated through and flavors meld. Adjust seasoning if needed.
07 - Transfer chicken and sauce to a serving platter. Sprinkle with fresh chopped parsley and additional grated Parmesan cheese. Serve immediately with your choice of sides.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Even picky eaters who claim to hate garlic will ask for seconds
  • Leftovers reheat beautifully for an effortless tomorrow lunch
02 -
  • Pat the chicken completely dry before seasoning or it will steam instead of sear, sacrificing that gorgeous golden crust
  • Do not let the garlic burn or it will turn bitter, keep the heat at medium once aromatics hit the pan
  • The sauce thickens quickly off the heat, so remove from heat slightly earlier than you think is necessary
03 -
  • Pound thicker breasts to even thickness so everything finishes cooking at the same time
  • Use a microplane for the garlic to ensure it melts completely into the sauce without harsh chunks

Return